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1
Warm the olive oil or butter in a large saucepan over medium heat. Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine.
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2
Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
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3
Arrange on serving platter and squeeze with fresh lemon juice.
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4
Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl. Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute).
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5
Remove butter from the microwave and stir until completely melted.
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6
Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
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7
Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
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8
Pour warm sauce over the cooked white asparagus and serve at once. Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired.
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9
NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil.
